These seared tuna bites are topped with a tapenade and served on a crunchy cucumber slice. It's a fancy-looking but easy to make (and healthy!) appetizer recipe!
Ingredients
Tapenade
10Spanish manzanilla olives, finely chopped
1teaspooncapers, minced
1teaspoonlemon juice
1teaspoonsherry vinegar
¼teaspoonfresh thyme
2anchovy fillets, minced
3basil leaves, minced
Seared Tuna Bites
6ouncessushi-grade, Pacific Albacore tuna steak
½teaspoonblack pepper
¼teaspoonsea salt
1teaspoonolive oil
12cucumber slices
Small basil leaves and black pepper, to garnish
Instructions
To make the tapenade, mix the Spanish manzanilla olives, capers, lemon juice, sherry vinegar, thyme, anchovies, and minced basil in a small bowl.
Place a cast iron pan over high heat and let it heat until VERY hot.
While the pan is heating, season both sides of the tuna with pepper and salt. Just before adding the tuna to the pan, pour the oil into the center of the pan and place the tuna on top. Sear for 1 ½ minutes then flip over and sear for 1 ½ minutes more. Remove from the pan, let cool slightly, then slice into 12 pieces.
6 ounces sushi-grade, Pacific Albacore tuna steak, ½ teaspoon black pepper, ¼ teaspoon sea salt, 1 teaspoon olive oil
Place one piece of tuna on top of each cucumber slice, top with some tapenade, a little basil leaf, and some black pepper.
12 cucumber slices, Small basil leaves and black pepper
Notes
This seared tuna can be assembled a few hours in advance and kept in your fridge until you are ready to serve it.